Description
Warm, cinnamon-spiced Peach Cobbler French Toast Bites—golden-crisp and bursting with flavor, perfect for brunch or indulgent mornings.
Ingredients
Scale
French Toast Base
- 1 loaf brioche or challah bread, cut into 1-inch cubes
- 2 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 1 tablespoon brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Peaches
- 2 cups fresh or canned peaches, chopped
- 1 tablespoon cornstarch (only if using canned peaches in syrup)
Cobbler Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter, cold and cubed
Instructions
- Preheat the Oven & Prepare the Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a large muffin tin if making individual servings to prevent sticking.
- Make Custard Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until well combined and smooth.
- Soak the Bread: Add the bread cubes to the custard mixture. Toss gently with a spatula to coat every piece of bread, then let the mixture soak for 10 minutes to ensure the bread absorbs the custard.
- Prepare the Cobbler Topping: While the bread soaks, combine flour, brown sugar, cinnamon, and salt in a mixing bowl. Cut in the cold butter using a pastry cutter or fork until the mixture forms medium-sized crumbs.
- Prep the Peaches: If using canned peaches, drain them and toss with cornstarch to absorb extra syrup. If using fresh peaches, skip the cornstarch and use as-is.
- Fold in the Peaches: Gently fold the prepared peaches into the soaked bread mixture, taking care not to break up the bread cubes too much.
- Assemble in Dish: Spoon the peach and bread mixture evenly into the prepared baking dish or muffin tins. Lightly press down to pack and even out the top.
- Add Cobbler Topping: Sprinkle the streusel topping generously over the bread and peach mixture so every bite gets a crumbly finish.
- Bake: Place in the oven and bake for 30–35 minutes, or until the top is golden, the custard is set, and the topping is crisp.
- Cool and Serve: Remove from the oven and let cool for a few minutes before serving warm. Optionally, dust with powdered sugar or serve with whipped cream.
Notes
- Day-old bread works best as it soaks up the custard without getting mushy.
- For extra flavor, add a pinch of nutmeg or swap in cardamom for the cinnamon.
- You can prepare the recipe the night before and bake in the morning for easy brunch prep.
- Try swapping peaches for other seasonal fruits like berries or nectarines.
- If using muffin tins, check doneness after 25 minutes as smaller portions may bake faster.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 275
- Sugar: 17g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg